You know when you’re making chili and think, “This needs something green so I can pretend it’s balanced?” Yeah—same here. That’s exactly how this salad to go with chili was born.

Not some sad pile of lettuce thrown next to your bowl, but a Mexican chopped salad with cilantro lime goodness that actually holds its own. It’s crunchy, zesty, and just smug enough to be the best side for chili without stealing the whole show.

I first made this as a last-minute fix for a chili cook-off (where I forgot the cornbread—don’t ask). Turns out, this became the thing people went back for.

So now, whether you’re planning a full-on chili con carne with rice and salad dinner or just looking for sides for chilli dinner that won’t make people sigh, this colorful Mexican chopped salad has your back.

Salad to Go with Chili (a.k.a. Esquites)

You could bring a boring old coleslaw to the chili party… or you could show up with this creamy, spicy corn salad in a cup. Packed with juicy corn, zesty lime, cotija cheese, and just enough heat, this is the salad chili has been waiting its whole life for.

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Prep Time 10

Cook Time 5

Course Salad, Side Dish

Servings

EQUIPMENT (PAID LINKS)

Ingredients

4 tablespoons unsalted butter
2 cups fresh corn kernels from about 4 medium ears of corn
2 garlic cloves minced
1 jalapeño pepper minced (remove seeds for less heat)
¼ cup mayonnaise
¼ cup crumbled cotija cheese plus extra for topping
2 tablespoons chopped cilantro
½ teaspoon salt
2 tablespoons lime juice about 1 lime
Chili powder to taste
1 teaspoon paprika optional
1 teaspoon chili lime seasoning optional
Lime wedges for garnish

Instructions

Cook the Corn: Heat a skillet over medium-high. Melt the butter, then add corn, garlic, and jalapeño. Cook for 5 minutes, stirring occasionally, until the jalapeño softens and the corn smells amazing.
4 tablespoons unsalted butter, 2 cups fresh corn kernels, 2 garlic cloves, 1 jalapeño pepper
Mix Everything Together: Transfer the warm corn mixture to a mixing bowl. Add mayonnaise, cotija cheese, cilantro, salt, and lime juice. Sprinkle in chili powder to your taste. Add the paprika and chili lime seasoning if you're using them.
¼ cup mayonnaise, ¼ cup crumbled cotija cheese, 2 tablespoons chopped cilantro, ½ teaspoon salt, 2 tablespoons lime juice, Chili powder, 1 teaspoon paprika, 1 teaspoon chili lime seasoning
Taste and Adjust: Mix until creamy and well combined. Taste it—if it needs more salt, lime, or mayo, adjust until it’s perfect.
Serve It Up: Scoop into cups or a big bowl. Top with a little extra cheese, a dusting of chili powder, and a lime wedge. Serve warm or at room temp—it’s all good.
Lime wedges

The Perfect Salad to Go with Chili (Unless You Mess It Up, So Read These Tips First)

Welcome to the real kitchen notes—the ones you wish came taped to the mayo jar. Here’s everything I’ve learned making this corn-loaded magic bowl way too many times, including the swaps that saved dinner, the shortcuts I’m not proud of (but totally recommend), and the one time I forgot the lime. (Spoiler: don’t.)

🌶️ Don’t Fear the Jalapeño (Unless You Do)
You can leave the seeds in if you like it spicy—or pretend you’re brave, then cry quietly into your corn. Want less heat? Swap in a chopped green bell pepper and pretend it’s still edgy.

🧈 Butter vs. Oil: Choose Your Weapon
Butter gives it rich, indulgent flavor. Olive oil makes you feel like you’re making a healthy choice (you’re not, but let’s go with it).

🧀 No Cotija? No Problem.
Feta is your tangy, salty backup dancer. Parmesan works too if it’s all you’ve got—just don’t reach for shredded cheddar unless you want things to get weird.

🌽 Fresh Corn Is the Beyoncé of This Dish
Frozen corn is fine. Canned corn is… okay. But if it’s summer and you don’t use fresh corn, just know you’re missing out on peak performance energy.

🍋 Don’t Skip the Lime (Seriously, Don’t)
Lime is the glue that holds this creamy, cheesy, spicy chaos together. No lime = sad corn. No one wants sad corn.

🌱 Cilantro Haters, I See You
If cilantro tastes like soap to you, swap it out with flat-leaf parsley. Or leave it out entirely and pretend you’re making minimalist esquites.

🌮 Leftovers = Taco Gold
Day-old esquites? Toss them on tacos, nachos, or even scrambled eggs. It’s called being a genius with leftovers.

💨 Don’t Overthink It
This dish is forgiving. Burned your garlic? Add more cheese. Too much lime? Add more mayo. Too spicy? Pour yourself a drink and carry on.

The Perfect Salad to Go with Chili? It’s Called Esquites and It’s a Game-Changer